Low Carb Veg Puff
Indulge guilt-free with these irresistible Low Carb Veg Puffs, a healthy twist on a classic favorite! Crafted with a flaky almond and coconut flour crust, these puffs are filled with a flavorful vegetable medley of cauliflower, spinach, carrot, and aromatic spices like turmeric, cumin, and coriander. Perfect for keto and low-carb diets, this recipe balances crisp, buttery pastry with a savory, nutrient-packed filling. Easy to prepare and baked to perfection, these veggie pockets are ideal for snacking, appetizers, or meal prep. Impress your guests or satisfy your cravings with this deliciously wholesome, gluten-free treat!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Psyllium husk powder
- 1 teaspoon Baking powder
- 4 tablespoons Butter (cold, diced)
- 1 large Egg
- 2 tablespoons Cold water
- 1 cup Cauliflower (grated or finely chopped)
- 1 cup Spinach (chopped)
- 0.5 cup Carrot (finely chopped)
- 0.5 cup Onion (finely chopped)
- 2 cloves Garlic (minced)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Coriander powder
- 0.25 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, coconut flour, psyllium husk powder, and baking powder.
Add the cold butter cubes to the dry ingredients and use your fingers or a pastry cutter to incorporate it until crumbly.
Whisk the egg and cold water together in a small bowl and add it to the flour mixture until a dough forms. Place the dough in the fridge to chill while you prepare the filling.
Heat olive oil in a skillet over medium heat. Add minced garlic and onion, and sauté until fragrant and translucent.
Stir in cauliflower, spinach, carrot, turmeric, cumin, coriander, red chili powder, and salt. Cook for 5-7 minutes or until the vegetables are tender. Set the filling aside to cool.
Remove the dough from the fridge and roll it out between two sheets of parchment paper to about 1/4-inch thickness.
Cut the dough into rectangular pieces. Place a spoonful of the vegetable filling onto one side of each piece, leaving space around the edges.
Fold the dough over the filling to create a pocket and press the edges to seal. You can crimp the edges with a fork for added texture.
Place the prepared puffs on the baking sheet and bake for 20-25 minutes, or until golden brown.
Allow the puffs to cool slightly before serving. Enjoy your low-carb veg puffs warm!
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.1 g | 216% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 1947 mg | 85% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 20.7 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 638 mg | 49% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1602 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
